Thursday, December 25, 2008

Christmas Bread (Kerststol)

Christmas Bread (Kerststol)
Christmas Bread (Kerststol),
originally uploaded by Lakenvelder.
I normally made a dutch type fruit cake. They are different from the typical fruitcake in that they usually have only currents, raisins, nuts and sometimes dates. I made this cake using frozen bread dough and add the fruit but I think next time I will use a bread mix or prepare a sweet white dough and see if I will get a better rise. This bread still was great and after having one piece I had to have another. This recipe was adapted from Dutch Food by Karin Engelbrecht.

1 1/2 cups raisins
1 cup cranberries
4 tablespoons orange liqueur
1 frozen bread dough, thawed out
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon orange zest
1/3 cup chopped walnuts
1/3 cup chopped hazelnuts
3 oz. almond paste or marzipan
1 tablespoon melted butter
icing sugar , sift on top

Soak the raisins and cranberries in the liqueur overnight. Drain
Knead the cinnamon, vanilla extract, orange zest, fruits and nuts into the dough.

Line a baking sheet with parchment paper and sprinkle with some flour. Place the dough on the paper and form an oval shape approximately 8 inches by 12 inches, Roll the almond paste or marzipan into a log of around ten inches. Fold the dough over the almond paste lengthwise, and gently pinch to seal. Cover the bread with plastic wrap an allow to rise in a warm place until double.

Preheat the oven to 390 degree f..Brush the top with water and bake for approximate 45 minutes or until brown. Cool on a wire rack and brush with melted butter, Dust with icing sugar before serving the bread in thick slices.

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